Pickled Peppers
 
Prep time
Total time
 
I've been making these every summer for the last 4 years.... they are the best peppers you'll ever eat!
Author:
Serves: 8-12 half quart mason jars
Ingredients
  • 12 lbs Hungarian peppers
  • 2 cups water
  • 6 cups white vinegar
  • 8 tbsp pickling salt
  • 6 peppercorns (per jar)
  • 2 whole garlic cloves (per jar)
  • 1 sprig of fresh thyme (per jar)
  • Boiling water to "cook" the peppers
  • 12 500 ml mason jars
Instructions
  1. Have all of your jars sanitized, and keep them warm when packing. Thinly slice and seed all of your peppers. Pack each jar tightly with your peppers.
  2. Once you have them all packed, pour boiling water in each jar, making sure all the peppers are covered. Let sit for 3 minutes.
  3. Drain.
  4. Add your garlic, thyme, and peppercorns to each jar.
  5. In another large stockpot, make your brine. Bring your 2 cups of water with the vinegar and salt to a roiling boil. Carefully pour into each jar, making sure to leave about ½" of room up top. Seal with lids.
Recipe by Olivebell at https://www.olivebell.ca/2016/09/13/peter-piper-picked-a-peck-of-pickled-peppers/